Hakka Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) February 21, 2021 0 comments Print Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) 0 from 0 votes Recipe by Mitch Course: MainCuisine: HakkaDifficulty: Easy Servings 2servingsPrep time2minutesCooking time12minutesCalories300kcalTotal time14minutes This is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳). It is a unique ingredient that has an addictive soy flavor. We will definitely be experimenting more with it in the future. Ingredients 500 g pork (sliced)0.25 onion (diced)200 g asian mushrooms1 tbsp garlic2 green onionsSauce2 pieces fermented bean curd1 tsp juice from fermented bean curd1 tsp soy sauce1 tsp sugar1 tbsp rice wine1 tbsp water Directions Add oil to wok over medium-high heat. Add yellow onion and garlic until fragrant (1 minute).Add the sauce (fermented bean curd, juice from the fermented bean curd, sugar, soy sauce and rice wine) to a wok, and mix well (1 minute).Add mushroom, meat, and green onion and continue cooking until the meat is done (6-10 minutes).Season with black pepper and white pepper. Garnish with reserve green onion. Twitter Facebook Pinterest Print mitch 2014 Charles Shaw Cabernet Sauvignon Leave a Comment CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.